Pollo al Jerez (Chicken with sherry)

 

                Sherry is produced in many forms, from very fry finos to the sweeter olorosos. It also plays a large part in Spanish cuisine, as this recipe testifies.

                To ensure authentic flavor, make this dish with a Spanish sherry. Because of strict manufacturing standards, all sherries made in Spain, regardless of price, are high quality.

Serves 4

• 1.5 kg (3 lb) roasting chicken, cut into serving portions
• 1 bouquet garni
• 2 ml salt
• 2 onions, finely chopped
• 2 garlic cloves, finely chopped
• 3 small carrots, diced or sliced
• 1 small red chili, seeded and finely chopped, optional
• 160 ml good-quality dry sherry
• 30 ml cornstarch, mixed with 45 ml water

1. Place the chicken in a saucepan with the bouquet garni and salt, add enough water to barely cover ; heat to boiling, then reduce heat and simmer gently for 20 minutes, removing froth as it rises to the surface.
2. Add the onion, garlic, carrots and chili and simmer for an additional 20 minutes or until the chicken is tender ; stir in the sherry and simmer for another 10 minutes or until the chicken is cooked through ; remove the bouquet garni.
3. Stir in the combined cornstarch and water, stirring constantly until the sauce thickens.
4. Serve woth plain boiled rice.

BON APPÉTIT